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This hearty soup brings together flavors of the Southwest with ingredients that are rich in fiber and vitamins A and C. Serve it with whole-grain tortillas for a satisfying meal.
Heat olive oil in a nonstick or heavy-bottomed frying pan over medium heat. Add cumin, chopped onions, carrots, garlic and bell pepper and cook slowly until browned. Puree the beans with stock in a blender or food processor. Add the vegetable mixture, chipotle chilies, lime juice and salt to taste. Process until velvety smooth. If the soup is too thick, thin it with more stock. Garnish each serving with a slice of lime floating in the middle and a sprinkling of cilantro.
Serving size, 1/6 recipe. 220 calories, 30 calories from fat, 3 grams total fat, 0 milligrams cholesterol, 150 milligrams sodium, 37 grams total carbohydrate, 11 grams protein, 80% vitamin A, 60% vitamin C, 8% calcium, 20% iron.
Fruit: 0; vegetables: 1; meat: 0; milk: 0; fat: 0; carbs: 2; other: 0.
Diabetic exchanges are calculated based on the American Diabetes Association Exchange system. Exchanges are rounded up or down equal to whole numbers.
Recipe courtesy of the Centers for Disease Control and Prevention.
For More Information
To learn more about Sharp's nutrition services or to find a Sharp-affiliated physician, search for San Diego doctors or call 1-800-82-SHARP (1-800-827-4277), Monday through Friday, 8 am to 6 pm. To find general information about nutrition, read the Nutrition News archive.